I use a water smoker and don't mop...not needed. If I'm using my offset grill for a low and slow bbq job, I'll season up a mix of apple cider vinegar and water to baste with. I'll add the same dry seasonings I put on the meat until it taste good to me.

If you're going to go to the trouble of buying and smoking a whole turkey, try to elevate the game a little with something besides Italian dressing.

At Thanksgiving, I was looking for alternatives for brine because I needed an option for a guest with diabetes and another who can't eat onions. I think it was actually someone on this board that provided this link with more info than you probably want to know: grilled/smoked turkey

I used the described wet rub under the skin with oil and pureed fresh herbs. Rubbed the skin with oil and Zatarain's Big and Zesty Creole herb and garlic seasoning, then injected the breasts and thighs with broth and butter. I filled the cavity with more fresh herbs,and a small apple and orangeI draped a few pieces of bacon over the breasts for a few hours to prevent burning. Our gas smoker won't get above about 250, so I had to adjust the prescribed cooking time. No mopping on turkey or chicken for me.

I smoked with apple wood for the first couple of hours only so the smoked taste wouldn't be overwhelming. It was very tasty--- even without sugar or onions!